Rolled Leg Roast

For the perfect roast pork, there are just a few simple steps to make a meal the whole family will love. To cook the crispiest crackling, there are three things you need:

One of the most important things to remember, is to get the rind as dry as possible before the cooking process.

  1. Remove your roast from the packaging and pat dry with paper towel.  With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat (you may also need to remove roast netting prior to scoring, retie the roast using kitchen string) If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.  This process further dries the rind and aids the crackling process. 
  2. When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
  3. Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
  4. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.  If the roast is over 2kg, take 10 minutes off this initial crackling time.
  5. Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.
  6. Once cooked, let the roast rest for 10 minutes before slicing.

Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate. If in doubt, use a meat thermometer to check the internal temperature of the pork. Medium-well done is 70°C

What size roast should you choose?

Use this as a guide to help you select your roast.

Bone-in roastGenerally approx. 3.5 – 4kgFeeds about 10 – 12 people
Boneless roastGenerally approx. 1.5 – 2kgFeeds about 6 – 8 people

How To Pork Crackle

Even though you can make great crackling on your pork leg, that not the limit of its potential – it’s also perfect for slow cooking too.

Instructions based off 800g boneless pork leg, rolled (OR pork leg steaks)

Use additional ingredients of your choice:

  • 2 Tbsp oil
  • 2 brown onions, finely sliced
  • additional ingredients of choice (suggested: sauerkraut, potatoes, mustard)
  • 1L stock

OR follow our basic Bavarian-style slow-cooked pork leg recipe below.

Click on each drop-down step below:

STEP 1

Untie the pork leg, then season generously with salt, pepper and half the oil. Brown in a large saucepan over a high heat on all sides, then set aside.

   

STEP 2

Add the onions and remaining oil to the pan and brown lightly. Return pork to pan, add additoinal ingredients of choice and stock, then mix well. Fit the lid and cook gently on low heat for 2½ hours, until the pork is tender. If using a slow-cooker, transfer to a cooker insert and cook on low heat for 6-8 hours.

   

STEP 3

Shred pork with forks (mix in the chives if using) and serve.

Steps in Motion : Basic Recipe

BAVARIAN-STYLE SLOW-COOKED PORK LEG

Preparation time: 10 minutes
Cooking time: 3 hours

  • 800g boneless pork leg, rolled
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp oil
  • 2 brown onions, finely sliced
  • 2 cup sauerkraut
  • 8 chat potatoes, halved
  • 1L chicken stock
  • ¼ cup mild mustard
  • 2 bunches chives, finely sliced

NOTE: This is a family dish. Using hot-dog style mustard you’ll have a dish that’s delicate enough for even the youngest diners.

Some of the very best ways to slow-cook pork are all sealed, or lidded. Moist heat techniques create tender meat, and meltingly delicious fat, perfect to pair with acidic notes like citrus or sour cream.

Instructions based off 800g boneless pork leg, rolled (OR pork leg steaks)

Use additional ingredients of your choice:

  • 1 cup plain flour
  • 1 Tbsp oil
  • 2 cups sautéed vegetables (suggested: onion, leek, celery, garlic)
  • 500ml stock

OR follow our basic Hungarian pork casserole with sour cream dumplings recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 160°C. Untie the pork, then use a sharp knife to dice into chunks. Season generously with salt and pepper, then toss with 2 Tbsp flour.

STEP 2

Pour the oil into a large heavy-based pan over a high heat and fry the pork until browned, then transfer to a lidded casserole dish.

STEP 3

Mix in the vegetables and stock, fit the lid, then cook for 3 hours until tender.

   

STEP 4 - OPTIONAL

After 2 hours of cooking – Dollop sour cream dumpling mixture (sour cream, eggs, remaining flour & chives, salt to season) into the casserole, then bake for a further hour (3 hours total).

Steps in Motion : Basic Recipe

HUNGARIAN PORK CASSEROLE WITH SOUR CREAM DUMPLINGS

Preparation time: 20 minutes
Cooking time: 3 hours

  • 800g boneless pork leg, rolled
  • sea salt flakes and freshly-ground black pepper
  • 1 cup plain flour
  • 1 Tbsp oil
  • 2 cups sautéed vegetables (onion, leek, celery, garlic)
  • 500ml beef stock
  • ½ cup sour cream
  • 1 egg
  • 1 bunch chives, finely sliced

Pork leg is traditionally a roasting cut, but given the right treatment it can work in a range of other recipes, including delicious Asian-style stir-fries. What works best is a little hint of sweetness to bind it all together, and simple old-fashioned plum sauce is the perfect solution.

Instructions based off 800g boneless pork leg, rolled (OR pork leg steaks)

Use additional ingredients of your choice:

  • 1 Tbsp oil
  • veg of choice (suggested: brown onions, minced garlic & ginger & Chinese cabbage)
  • ½ cup sauce of choice (suggested: Asian plum sauce)

OR follow our basic pork and cabbage stir fry with plum sauce recipe below.

Click on each drop-down step below:

STEP 1

Untie the pork and use a sharp knife to remove the pork skin, then slice into fine strips. Fry in a large heavy-based pan over a high heat for 5 minutes, until browned. Set aside.

   

STEP 2

Add vegetable of choice to the pan and cook for 5 minutes. Return the pork, add the sauce, then cook until glazed.

   

Steps in Motion : Basic Recipe

PORK AND CABBAGE STIR FRY WITH PLUM SAUCE

Preparation time: 10 minutes
Cooking time: 12 minutes

  • 800g boneless pork leg, rolled
  • 1 Tbsp oil
  • 2 brown onions, thickly sliced
  • 2 Tbsp minced garlic and ginger
  • 2 cups Chinese cabbage, shredded
  • ½ cup Asian plum sauce

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